8 large slices french bread, cubed
1 package (8 ounces) cream cheese, cut into c, ubes
1 large granny smith apple, peeled and slic, ed
6 eggs
1 cup milk
1 1/2 tbsp cinnamon
1 powdered sugar
1 sliced almonds
1 syrup
Directions
Place half of bread cubes in a greased 11 x 7 baking dish. Cover with
all of the cream cheese cubes, distributing evenly. Sprinkle with
apple slices. Top with remaining bread cubes and almonds. Beat
together eggs, milk and cinnamon until well blended. Pour over bread
mixture in dish. Cover and refrigerate overnight. Bake in pre-heated
375-degree oven about 35 minutes or until set. Sprinkle with powdered
sugar. Serve with syrup.
Date: 4 Nov 96 20:26:30 -0500
Servings: 4 servings
Apple French Toast Strata Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Breakfast; French
The History of Recipes
We are able to trace the history of meal recipes back into distant history, certainly as far into history as the Egyptians, and potentially, even further back. However, mostly, these old recipes were just primitive pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move into Roman times 25BC a man called Apicius compiled some documents describing recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. This early Roman chef tells us how the Roman cooks were skilled in the use of many herbs, including many that are still in use today such as basil, fennel and asafoetida. Continuing our culinary historical journey, we find two books published in the 14th Century ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of food on the menus of the rich and powerful of the time. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, such as rosemary and coriander. These new culinary innovations prompted a surge in books on cookery, most of which are now in private libraries. Over the succeeding few hundred years, the powerful and rich houses strove to lay on the most extravagent banquests, and because of this cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing popular recipes of the day. When we get to the twentieth century, cook books were starting to become popular as a result of higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Apple French Toast Strata recipe.
